Baby Shrimp Cakes


Baby Shrimp Cakes

hese shrimp cakes celebrate the wonderfulness of the baby shrimp so prevalent in Guyana, which we simply call, white belly shrimp. These shrimp cakes, however, can be made with any variety of small shrimp.The mixture for these cakes is versatile and it can be made into patties and fried as is shown here, rolled into small balls for appetizers or a little larger to be steamed and added to soups.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine American
Servings 3 people


  • ½ kg baby shrimp
  • 1 small onion finely chopped
  • 3-4 green chilies finely chopped
  • ½ inch ginger finely chopped
  • 2-3 tbsp cornflour
  • Freshly chopped coriander leaves
  • ½ tsp turmeric/haldi powder
  • 1 tsp red chili powder
  • Salt
  • Oil for frying


  • Wash the shrimps and drain off the excess water.
  • Chop onion, ginger, green chilies fine.
  • Add the onion, ginger, green chilies, haldi powder, red chili powder, corn flour and salt to the washed shrimps and mix well.
  • Squeeze out the excess water for the mixture and form into round cakes.
  • Heat 2 tbsp oil in a frying pan and shallow fry the shrimp cakes till golden brown on both sides.
  • Serve Baby Shrimp Cakes with ketchup, chutney or onion rings.
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